Sourdough Bread Pudding
This rich and comforting Sourdough Bread Pudding combines crusty sourdough with creamy custard and aromatic spices, creating a delicious dessert that everyone will love.
Ingredients
Main Ingredients
- 8 cups sourdough bread, cubed Provides a unique tangy flavor and sturdy texture.
- 4 large eggs Create structure and richness.
- 1 zest and juice clementine Adds a citrusy brightness.
- 3/4 cup brown sugar Contributes a deep sweetness.
- 2 cups whole milk Adds creaminess to the custard.
- 1 cup evaporated milk Enhances creaminess and richness.
- 1 teaspoon vanilla extract Infuses warmth and depth.
- 1 teaspoon cinnamon Provides a warm spice.
- 1/2 teaspoon nutmeg Adds subtle earthiness.
- 1/2 cup unsalted butter, melted Contributes richness.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup raisins (optional) Introduces a chewy texture.
- 1/2 cup chopped pecans (optional) Adds crunch and nuttiness.
- 2 tablespoons turbinado sugar For a crunchy texture on top.
Rum Butter Sauce (optional)
- 1/2 cup heavy cream Provides richness.
- 1/4 cup dark rum (optional) Adds a rich, warm note.
Instructions
Preparation
- Cube the bread. Cut the sourdough bread into cubes.
- Prepare the custard. Whisk together eggs, clementine zest and juice, brown sugar, whole milk, evaporated milk, vanilla extract, cinnamon, nutmeg, melted butter, and salt.
- Fold in the bread. Ensure all pieces are coated completely.
Cooking
- Preheat the oven. Set your oven to 350°F (175°C).
- Transfer to baking dish. Pour the mixture into a prepared baking dish.
- Bake. Allow the pudding to cook until set and golden brown on top, about 45 minutes.
Serving
- Make the Rum Butter Sauce. Whisk together boiling water, remaining butter, brown sugar, heavy cream, and dark rum until smooth.
- Serve warm. Drizzle the sauce over the warm bread pudding.
Notes
Use day-old sourdough for best results. Allow the mixture to sit for 30 minutes before baking to ensure thorough soaking. Consider making the rum butter sauce in advance.